菠萝蜜副产物:用作无酵饼的功能特性及应用范围

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY
Ekta Rajput, Ashish Rawson, Srinivasan Krishnamoorthy, Jaganmohan Rangarajan
{"title":"菠萝蜜副产物:用作无酵饼的功能特性及应用范围","authors":"Ekta Rajput, Ashish Rawson, Srinivasan Krishnamoorthy, Jaganmohan Rangarajan","doi":"10.1080/15428052.2022.2027307","DOIUrl":null,"url":null,"abstract":"ABSTRACT Byproducts generated during jackfruit processing that mainly consists of rind, strand, core, and seeds were analyzed for their composition. It was found that jackfruit is rich in fiber content (highest in core part, 32%) and a good source of protein (highest in seed part, 15%). Different parts possess appreciable functional properties, which give an advantage of being used in bakery products. For a desirable flatbread, the jackfruit and wheat flour formulations were made using D-optimal mixture design. It demonstrated that the dough springiness, flatbread color, flatbread overall acceptability, and shear force varied significantly with respect to the incorporation of flour of different parts of jackfruit in wheat for the formulation of flatbread. The results indicate that the replacement of the jackfruit flour in flatbread is highly nutritious at the same time stays acceptable.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":0.9000,"publicationDate":"2022-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Jackfruit Byproducts: Functional Properties and Scope of Utilization as Unleavened Flat Bread\",\"authors\":\"Ekta Rajput, Ashish Rawson, Srinivasan Krishnamoorthy, Jaganmohan Rangarajan\",\"doi\":\"10.1080/15428052.2022.2027307\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT Byproducts generated during jackfruit processing that mainly consists of rind, strand, core, and seeds were analyzed for their composition. It was found that jackfruit is rich in fiber content (highest in core part, 32%) and a good source of protein (highest in seed part, 15%). Different parts possess appreciable functional properties, which give an advantage of being used in bakery products. For a desirable flatbread, the jackfruit and wheat flour formulations were made using D-optimal mixture design. It demonstrated that the dough springiness, flatbread color, flatbread overall acceptability, and shear force varied significantly with respect to the incorporation of flour of different parts of jackfruit in wheat for the formulation of flatbread. The results indicate that the replacement of the jackfruit flour in flatbread is highly nutritious at the same time stays acceptable.\",\"PeriodicalId\":46034,\"journal\":{\"name\":\"Journal of Culinary Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.9000,\"publicationDate\":\"2022-02-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Culinary Science & Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/15428052.2022.2027307\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Culinary Science & Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/15428052.2022.2027307","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 1

摘要

本文章由计算机程序翻译,如有差异,请以英文原文为准。
Jackfruit Byproducts: Functional Properties and Scope of Utilization as Unleavened Flat Bread
ABSTRACT Byproducts generated during jackfruit processing that mainly consists of rind, strand, core, and seeds were analyzed for their composition. It was found that jackfruit is rich in fiber content (highest in core part, 32%) and a good source of protein (highest in seed part, 15%). Different parts possess appreciable functional properties, which give an advantage of being used in bakery products. For a desirable flatbread, the jackfruit and wheat flour formulations were made using D-optimal mixture design. It demonstrated that the dough springiness, flatbread color, flatbread overall acceptability, and shear force varied significantly with respect to the incorporation of flour of different parts of jackfruit in wheat for the formulation of flatbread. The results indicate that the replacement of the jackfruit flour in flatbread is highly nutritious at the same time stays acceptable.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Journal of Culinary Science & Technology
Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-
CiteScore
3.20
自引率
7.70%
发文量
87
期刊介绍: The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信